Peanutty Baked Chicken Cutlets

Ingredients

2 tablespoons honey

¼ cup peach chutney

1/3 cup peanuts

4 (1/2-inch-thick) chicken breast cutlets (about 1 pound)

1 cup panko (Japanese breadcrumbs)

Cooking spray

2 tablespoons Dijon mustard

1. Preheat oven to 500°. 2. Combine honey and mustard in a small bowl; stir well. Place peanuts in a food processor; pulse until finely chopped. Combine peanuts and panko in a shallow bowl. 3. Brush each cutlet with honey mixture; dredge cutlets in panko mixture. Place cutlets on a baking sheet c...